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Healthy Holiday Recipe: Hazelnut Cookies

FitSugar — Wed, 24 Dec 2008 08:00:00 -0800

I love hazelnuts in my salads, in my chocolate, and in cookies. Christmas is a cookie event for me, and these hazelnut cookies have been in my family for generations. Since they contain no flour, I make them for my gluten-free friends every year for holiday gifts.

These cookies also contain no butter; all the fat comes from the nuts. The fat in hazelnuts, a.k.a. filbert nuts, is not saturated fat like butter, and these little nuts are considered a heart-healthy food. In addition to being cholesterol-free, hazelnuts are high in vitamin E and are a decent source of protein and fiber.

To see the recipe and nutritional facts, just read more.

Hazelnut Christmas Cookies
My Grandmother

Ingredients

2 eggs, well beaten
1 cup sugar
1 teaspoon vanilla
1/8 teaspoon salt
2 1/2 cups finely ground hazelnuts

Directions

Beat eggs with hand mixer for one minute on high.
Add sugar salt and vanilla beat until thick and lemon colored, about three minutes.
Stir in ground nuts.
Cover bowl and refrigerate for at least 3 hours, or overnight.
Place balls of dough 1 inch in diameter on greased cookie sheet and bake for 10 to 12 minutes at 325 degrees.
Cool on rack and store in airtight container at room temperature. Cookies should last for about a week.

Makes 36 cookies (one cookie = one serving)

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I love these cookies, and even though they contain some protein and fiber, they are still cookies. But they sure do pair well with coffee early in the morning.

Healthy Recipe: Barley and Greens Salad With Citrus Parmesan Dressing

FitSugar — Tue, 23 Dec 2008 05:30:59 -0800

This hearty, colorful salad would be perfect for a holiday table or any time of year. Served warm or cold, the layers of flavors in this dynamic dish mean you don't get sick of eating it. The citrus parmesan vinaigrette is subtle yet delicious, and it could be made without the cheese to lighten it up. I also used less olive oil for the dressing than the recipe called for but a little more citrus juice. In my opinion, this recipe is a can't miss.

One of the things I love about this salad is its flexibility. The original recipe calls for farro, but I used pearled barley as my grain, and though the recipe includes yellow split peas, I left those out and added cherry tomatoes for a more holiday-looking plate. My tip: Serve the crumbled goat cheese in a separate passing bowl, so you can monitor how much you're putting on your salad. This is salad is a great option if you're traveling with your dish; just wait to add the mixed greens until you reach your location.

To see the recipe, read more.

Barley and Greens Salad With Citrus Parmesan Vinaigrette
Adapted from 101 Cookbooks

Ingredients

For Salad
6 cups cooked pearled barley
1 to 2 cups halved cherry tomatoes
1 1/2 cups peas, fresh if possible, boiled for 30 seconds in salted water and drained
4 handfuls of mixed salad greens
1 white onion, cut into 1/2-inch wide slices, tossed in a bit of olive, sprinkled with a bit of salt and pepper
1/4 cup goat cheese, crumbled
1/4 cup chopped chives
For Citrus Parmesan Vinaigrette
1 large orange (zest and juice)
1 chopped shallot
1/3 cup Parmesan cheese
1 tablespoon white wine vinegar
1/3 cup olive oil
Salt to taste

Directions

Combine barley, salt, and water in a large, heavy saucepan over medium heat (cover the barley with water by a couple inches). Cover and simmer, stirring occasionally, until the barley is tender, about 45 minutes. Remove from heat, drain any excess water, and set aside until ready to use.
As the barley is cooking, preheat oven to 350 degrees. Slice onion and toss with olive oil, salt, and pepper on a baking sheet. Roast onions for about 35 minutes or until browned (toss once midway).
Boil water for peas. If using frozen peas, follow directions on bag, drain water and set aside until ready to use.
Chop all other vegetables and herbs, and make your dressing by whisking together all ingredients for the vinaigrette.
In a large bowl toss the barley and peas with the Citrus Parmesan Vinaigrette. Toss until well coated.

Add the roasted white onions, halved cherry tomatoes, and salad greens and give the salad another (more gentle) toss, so as not to bruise the greens.
Serve in the big bowl or on a large platter topped with the spring onions, goat cheese, and chives.

Serves 8-10.

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Healthy Holiday Recipe: Flame-Grilled Eggplant Dip

FitSugar — Mon, 22 Dec 2008 04:30:00 -0800

In my experience, a lot of grazing happens over the course of Christmas day. You wake up early to open presents and often eat late. This is why it is important to have healthy snacks to nosh on throughout the day. This flame-grilled eggplant dip has a surprisingly festive look. The red of tomato chunks and the green bits of Italian parsley pop against the neutral eggplant background. Mild, yet flavorful, this Mediterranean style dip seems geographically appropriate for the holiday as well.

To see the recipe, read more.

Flame-Grilled Eggplant Dip
Martha Stewart Living

Ingredients

1 large eggplant
2 tablespoons finely chopped red onion
1 tablespoon olive oil
1 teaspoon balsamic vinegar
2 tablespoons chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper
Crudites, bread, and crackers, for serving

Directions

Place eggplant over a gas burner set on high (or place under broiler). Cook, turning as needed, until blackened and soft. Set aside to cool. Remove skin; discard.
Coarsely chop eggplant; drain in a colander for 15 minutes.
Combine eggplant, tomato, onion, olive oil, vinegar, and parsley; season with salt and pepper. Serve at room temperature with crudites, bread, and crackers.

Makes a little over one cup.

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Not sure what you're making for Christmas or Hanukkah? Check out these healthy holiday recipes to help you stay healthy and happy throughout all the season's festivities.

Healthy Holiday Recipe: Onion Bread Pudding

FitSugar — Mon, 15 Dec 2008 13:00:00 -0800

The other day I had a baguette that was past its prime, and my first thought was "I'll make bread pudding." But with all the holiday sweets around, I didn't want to add to the temptation with another dessert. So I dug up this recipe for a savory Onion Bread Pudding instead.

The recipe comes from Cooking Light, and despite the fact that the main ingredients are bread and cheese, this holiday side dish is comparatively low cal and low fat. For nutritional details and step-by-step photos, read more.

Made with sweet onions and Gruyere cheese and seasoned with thyme, this bread pudding has the consistency of stuffing. The flavor is delicate and subtle, like a lighter twist on French onion soup. I served mine as a main dish with a simple salad, but it would also make a delicious side dish for your holiday dinners. Get the recipe here, and check out my photos below.

View 7 Photos ›

Nutritional Info Per Serving: 364 calories, 12.2 g of fat (5.7 g saturated fat), 19.7 g of protein, 43.8 g of carbs, 3.4 g of fiber, 136 mg of cholesterol, 2.1 mg of iron, 806 mg of sodium.

Recipe Review: Flourless Chocolate-Walnut Cookies From Self

FitSugar — Tue, 09 Dec 2008 03:30:00 -0800

Christmas is synonymous with so many things, one of them being cookies. Can you imagine Christmas without cookies? Well, now you can imagine a cookie that is relatively guilt-free. I saw a cookie recipe while flipping through the December issue of Self that I had to try: Flourless Chocolate-Walnut Cookies. As you can see by the photo, they look tasty. So I whipped up a batch. To see how these cookies turned out and if mine look as presentable as the ones in the magazine, read more.

These cookies are great and tasted a lot like brownies. The walnuts, aside from providing some healthy omega-3 fatty acids, give the cookies a rich flavor. They may not be the most attractive cookies, but my dinner guests, both kids and parents alike, loved them too.

For only 55 calories a cookie, these cookies are a guilt-free pleasure, plus they're easy to make. I didn't even have to get out my electric hand mixer. Like most baking, the secret is to use really good chocolate. I used a mixture of Valrhona and Green and Black's. I think these would be a perfect dessert for any holiday party or cookie exchange.

Do you have a healthy snack or recipe to share? Then share it in the Lite'n it Up - Healthy Recipe Group and I might just post it on FitSugar.

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Healthy Recipe: Apple, Leek, and Butternut Squash Gratin

FitSugar — Tue, 25 Nov 2008 03:30:00 -0800

Nothing says Autumn like butternut squash, so I had to incorporate the vegetable into one of my healthy pre-Thanksgiving experimental side dishes. This time I whipped up a vegetarian gratin that is unexpected in its lack of potatoes - layered squash and apple slices take the place of potatoes in this Parmesan cheese-topped side dish. The leeks are simmered in sherry to create a rich flavor, and while the recipe calls for sage I used thyme because that's what I had on-hand.

My dinner guests admitted they had been skeptical about the success of the dish, but everybody cleaned their plates and expressed how much they thoroughly enjoyed the healthy meal. I served it with slices of artisan wheat bread and it's a good thing that I picked some up at the farmers market, because while this dish is delicious, it probably isn't filling enough to stand alone. The colorful gratin now has some followers, including me. To get the recipe, read more.

Apple, Leek, and Butternut Squash Gratin
Martha Stewart's Whole Living

Ingredients

3 tablespoons extra-virgin olive oil
2 medium leeks, white part only, trimmed of roots and tough outer leaves, thinly sliced crosswise, well washed and dried
Coarse salt and ground pepper
1/2 cup dry sherry
1 tablespoon chopped fresh sage, plus leaves for garnish
1 pound butternut squash, peeled, seeded, and sliced 1/8-inch thick
1 pound apples, such as Gala, Cortland, Baldwin, or Macoun, peeled, halved, cored, and cut into 1/8-inch thick slices
1/2 cup freshly grated Parmesan cheese

Directions
1. Preheat the oven to 350 degrees. In a 10-inch skillet, heat 2 tablespoons of oil over medium heat. Add leeks and 2 tablespoons water; season with salt and pepper. Cook, stirring occasionally, until they begin to brown, about 10 minutes. Add sherry and sage and cook until liquid is reduced to a glaze, about 3 minutes; set aside.

2. In a 2-quart shallow baking dish, arrange squash in overlapping layers; season with salt and pepper. Spread leeks evenly over the squash.
3. Arrange apples in an overlapping layer over the leeks. Brush apples with remaining tablespoon oil. Cover tightly with aluminum foil. Bake 45 minutes.
4. Uncover and sprinkle cheese over the top. Raise the oven temperature to 450 degrees and bake 10 minutes, or until the cheese has melted and is golden brown. The tip of a paring knife should easily pierce the gratin. Let cool 10 minutes before serving. Garnish with sage leaves.

Serves 8 as a side dish.

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Healthy Holiday Recipe: Healthy Pumpkin Pie

FitSugar — Sun, 23 Nov 2008 03:30:00 -0800

What's a Thanksgiving meal without a slice of tasty pumpkin pie? Even though this dessert is technically made with a vegetable, it's traditionally high in saturated fat because of the butter used to make the crust, the whipped cream or condensed milk, and not to mention eggs. More than a few of you asked for a pumpkin pie alternative and here's a lowfat version made with silken tofu (to add protein and creaminess), and a pre-made graham cracker crust (it's lowfat and also makes your life easier).

To see how I make a healthier version of this Thanksgiving favorite read more.

Lowfat Vegan Pumpkin Pie
VegWeb.com

Ingredients

1 can (16 ounces) pureed pumpkin
3/4 cup sugar or Sucanat (or 1/2 cup maple syrup)
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
3 tablespoons cornstarch to firm up the pie filling
1 package (10-12 ounces) silken/soft tofu
1 9 inch graham cracker crust pie shell (I used one from Arrowhead Mills)

Directions

Preheat oven to 425° F.
Mix the pumpkin and sugar. Add salt, spices, cornstarch and tofu, mix thoroughly.

Pour mixture into pie shell and bake for 15 minutes.
Lower heat to 350° F and bake for another 60 minutes. Chill and serve.

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Do you have a healthy snack or recipe to share? Then share it in the Lite'n it Up - Healthy Recipe Group and I might just post it on FitSugar.

Healthy Recipe: Cranberry-Pear Wild Rice Stuffing

FitSugar — Thu, 20 Nov 2008 08:00:00 -0800

Thanksgiving is exactly one week from today, and I'm getting into the spirit of this food-centered holiday by testing out a couple of healthy side dishes before serving them on the actual day. This vegetarian cranberry-pear wild rice stuffing is made with whole grain bread instead of the usual white or sourdough, and does not call for even a dab of butter. While I followed the recipe exactly on my first attempt, it is easily adaptable and I could picture substituting apples for the pears or dried apricots for the dried cranberries.

My home was filled with smells of the season when this was in the oven, and while it would complement a Thanksgiving table perfectly, it was a satisfying warm side to a crisp green salad on a cold Fall evening. This would also make a yummy main dish when served inside Winter squashes. I'll be making this dish again, though next time I'll leave out the pepper because it was a to bit too prevalent in the aftertaste.

To get the recipe, read more.

Cranberry-Pear Wild Rice Stuffing
In a Vegetarian Kitchen with Nava Atlas

Ingredients

2 1/2 cups low-sodium vegetable broth, or 2 1/2 cups water with 1 vegetable bouillon cube
2/3 cup raw wild rice
1 1/2 tablespoons olive oil
1 medium red onion, chopped
1 large celery stalk, diced
2 medium firm pears (such as bosc), cored and diced
4 cups finely diced whole grain bread
1/3 cup dried cranberries
1/4 cup chopped pecans or walnuts
2 teaspoons salt-free seasoning (like Spike or Mrs. Dash)
1/4 to 1/2 teaspoon dried thyme, to taste
Salt and freshly ground pepper to taste
1/2 cup apple or pear juice, or as needed

Directions
1. Bring the broth to a simmer in a small saucepan. Stir in the wild rice, then cover and simmer gently until the liquid is absorbed, about 35 minutes.
2. Preheat the oven to 375 degrees.
3. Heat the oil in a medium-sized skillet. Add the onion and sauté until translucent. Add the celery and sauté over medium heat until both are golden.

4. Combine the onion-celery mixture with the cooked wild rice and all the remaining ingredients except the apple juice in a mixing bowl. Stir well to combine. Drizzle the apple juice in slowly, stirring all the while, until the mixture is evenly moistened.

5. Transfer the mixture to a lightly oiled, large shallow baking dish. Bake for 30 to 35 minutes, or until the top begins to get slightly crusty.

Serves 8 or more.

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Learn to Love Parsnips

FitSugar — Tue, 18 Nov 2008 03:30:00 -0800

Parsnips are more than just craggy looking albino carrots. They are tasty tubers that are worth learning to love, and I don't think you will have to work hard to love them. Nutritionally speaking, parnips are like a cross between carrots and potatoes. They have a lot less vitamin A than carrots, but more vitamin C and a bit more fiber. Parsnips are high in folic acid, which is important if you are planning on getting pregnant in the near future.

Tastewise, the parsnip is also a blend of carrots and potatoes. They are sweeter than carrots and bit starchier, too. I don't think I am the only one who would say that they taste like Fall. They are in the height of their season right now, making them a perfect addition to your Thanksgiving meal. Parsnips are great roasted in a medley of Winter veggies and make a nice addition to mashed potatoes.

You can also turn them into tasty curry oven fries, and see how, just read more.

Parsnip Fries With Curry Dipping Sauce
Inspired by Group Recipes

Ingredients

2 pounds medium parsnips
2 tablespoons canola oil
1 teaspoon each ground cumin and coriander
1/2 cup nonfat plain yogurt
1/4 to 1/2 teaspoon curry paste
juice of half a lime
1 small green onion, minced
Coarse salt and ground pepper

Directions

Preheat oven to 450°. Peel parsnips. Cut by trimming tops and bottoms; slice in half crosswise to separate thick and narrow parts. Halve or quarter thick parts lengthwise, until all parsnip pieces are roughly the same size (this ensures even cooking).
On a large rimmed baking sheet, toss parsnips with 2 tablespoons canola oil and spices. Spread in a single layer.
Roast until tender and golden brown, 25 to 30 minutes, flipping parsnips halfway through baking time.
While parsnips roast, mix yogurt, curry powder, lime juice, and green onion in a bowl to use a dipping sauce. Salt and pepper to taste.

Serves 2 to 3

Serving these fries as a s side spruces up any soup and makes it a fun meal. Do you like parsnips? Let me know in the comments section below.

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Serving these fries as a side spruces up any soup and makes it a fun meal. Do you like parsnips? Let me know in the comments section below.

Source

Healthy Holiday Eating: Keep a Food Journal

FitSugar — Tue, 24 Nov 2009 11:00:22 -0800

If the thought of decadent holiday food is stressing you out already, take control and try keeping track of your holiday eating with a food journal. It seems simple, but by writing down what you're eating throughout the day, you'll develop a real awareness of what you're putting in your body. A treat here and there, if you're not keeping track, can feel like it's no big deal, but writing it down will give you a real record of what you've eaten and make it easier to judge if you really do want dessert.

As a trial, test out how food journaling works for you over Thanksgiving, and if it seems to boost your healthy eating habits, keep it going through Christmas and the New Year. Plus, you can make it even easier to keep track by using your phone to journal, or if you decide to get into it, pick up one of these inconspicuous little journals or try an iPhone app. You might just find that this is a health trick you want to stick with.